3 pounds of pork loin 2 tablespoons of lemon juice 3 tablespoons of mustard 4 tablespoons of grated onion 3 pounds of green tomatoes cutted into small pieces
10 tablespoons of butter 2 tablespoons of oil 1 cup of milk cream 2 hard of boiled eggs Chopped cilantro to taste Pepper finely chopped 1 cup of onion, thinly sliced starting Salt and pepper to taste
Place the pork loin in a glass container and bathe with lemon juice, let stand for 6 hours at least.
Proceed to drain and dry, proceed to smear it with mustard, salt, pepper and grated onion.
Leave it in this marinade for at least 4 hours.
In a large skillet melt 2 tablespoons of butter with oil, place it over medium heat.
Add the whole loin and let it sear, turning occasionally.
Proceed to cover and simmer for 40 minutes over low heat.
Remove from pan and leave at room temperature before proceeding to cut into very thin slices.
Melt the remaining butter and pan fry the tomatoes and simmer for 20 minutes, stir and season with salt to taste.
In a blender place the milk cream, the eggs, the cilantro and the tomatoes cooked.
Blend well and add the desired amount of chili, to the taste you prefer.
In a baking dish, place the previously cut tenderl oin into thin slices, and soak it in milk cream sauce, then proceed to distribute pro onion slices on top.
Proceed to place in a preheated oven at 350 degrees for 20 minutes, or until the onion is lightly browned, and the whole dish is hot.